December 10, 2010

Creamy Pasta with Lemon Pepper Chicken

Recipe adapted  from Michelle's Recipe Box

2 to 3 cups rotisserie chicken
2 tbsp olive oil
3 garlic cloves ,minced
1 tbsp grated zest and 3 tbsp. juice from 1 lemon
1 pound of spaghetti
1 cup Ricotta Cheese
1 cup grated parmesan cheese
salt and pepper

Heat  oil in  skillet over medium heat until simmering.
Add garlic and 3/4 tsp pepper-cook until fragrant, about 30 seconds.
Add lemon juice and simmer-about 1 minute. 
Add chicken and heat through.
In a pot, boil water then add 1 tbsp salt and pasta to boiling water and cook until al dente.
Combine ricotta, parmesan, lemon zest,and 1/4 tsp. salt in medium bowl.
Reserve 1 cup pasta cooking water.
Drain pasta and return to the pot.
Stir in ricotta mixture,chicken,parsley and 1 cup reserved pasta water.
Season with salt and pepper.

Rate It!
Destrie and I were the only ones that liked this.  It had a light lemon flavor- He and I  would have it again... not sure why the rest of us didn't like it...
Jen: 7
Destrie: good

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